Beans are the greatest, most convenient thing since sliced bread. Sure, we love soaking our beans for many recipes, but in a pinch, there is nothing more satisfying than pulling out a can of beans from the pantry and creating a super delicious, protein-rich meal.
This is one of our easiest recipes. Even the anti-cooks we know can pull this one off. A medium bowl and a little planning is all you need to make this happen. This salad can even be used to fill quesadillas, tacos, or be used as a topping for chips. We like to keep it simple and ingest it in it's purest form: with a spoon, right out of the bowl.
Chickpea & Avocado Salad
Serves 1-2 people as a snack or a side
Ingredients:
1 can chickpeas, rinsed and drained
1 avocado, pitted, and chopped
2 tablespoons green onion
2 tablespoons blue cheese, crumbled
Juice & zest of 1/2 lemon
Salt and black pepper, to taste
Directions
1. In a medium bowl, combine chickpeas, avocado, green onion, blue cheese, and lemon juice and zest.
2. Stir until mixed well. Season with salt and pepper. Serve.
Serves 1-2 people as a snack or a side
Ingredients:
1 can chickpeas, rinsed and drained
1 avocado, pitted, and chopped
2 tablespoons green onion
2 tablespoons blue cheese, crumbled
Juice & zest of 1/2 lemon
Salt and black pepper, to taste
Directions
1. In a medium bowl, combine chickpeas, avocado, green onion, blue cheese, and lemon juice and zest.
2. Stir until mixed well. Season with salt and pepper. Serve.